First Brisket. Need advice

[KAG]

I am smoking my first briskets this weekend and need advice on temp and wood.  I have a flat that is 3 lbs and a point that is 2.5 lbs.  I have found a good rub on one of the other posts.  Any suggestions would be appreciated.

[bundy]

Welcome KAG, I'm sure the experts will be getting up soon and giving you great advice. When do you plan on eating the brisket?

[KAG]

Thanks bundy.  We will eat at about 2:00 on Sunday.

[devo]

Me I would use 225*F for the temp and 2-3 hours of smoke of your choice. Are you going to pull these? If so you want an internal temp of at least 185*F.

A old Texas BBQ'r told me once If you pinch it and a piece just flakes off, it's done but he didn't have any feelings in his fingars so I'm not sure if that's the way to go  :D

[KAG]

I was thinking on using the  JIM BEAM SMOKING BISQUETTES.  Any suggestions?

[devo]

I believe Jim Beam are just Hickory wood, not sure on that but I like Hickory

[muebe]

The Jim Beam pucks are actually made from the oak barrels that the Jim Beam was aged in....Although I could be wrong also ::)

[beefmann]

id do oak , jim beam oak, maybe a maple or two, smoke for 2 to 3 hours depending on how much smoke flavor you  like, and cook at 225 till an IT of 170 to 180 ( 180 seems to be better ) and figure 1 1/2 hr per pound to be safe

[ghost9mm]

Nope you not wrong about oak and Jim Beam barrels...By law Bourbon must be made in NEW white oak barrels...We have stopped at the Jim Beam company, I think 4 or 5 times... :D

[devo]

If you follow this link these ones are hickory

http://cgi.ebay.ca/Bradley-Smoker-Jim-Beam-Hickory-Biscuits-Bisquettes-NEW-/390169879684?_trksid=p5197.m7&_trkparms=algo%3DLVI%26itu%3DUCI%26otn%3D3%26po%3DLVI%26ps%3D63

[KAG]

Thanks for the great input.  I will use the advice beefman and use the jim beam with a couple of maple.  Thanks again.

[Habanero Smoker]

Those are small cuts for either a flat or point. If they don't have a good fat cap on the flat, it may come out dry. Especially if they have been trimmed, as much as I hate to mask the flavor of brisket, you may have to place a rack of bacon above the brisket, so that the drippings from the bacon bast the meat. Or just leave it in the smoker long enough to apply smoke, then use a braising method.

You can use the kitchen oven or smoker to braise. Either place it in a foil pan and tightly foil, or double wrap it in heavy duty foil, and add some liquid such as low sodium beef broth.

[KAG]

Well I put the briskets on at about 6:30 this morning and the internal temp is at about 175, so they are almost done.  I took Habanero's advice and actually used the 3-2-1 method.  I just took the tin foil off and they are both very moist. They are now back on for the last hour.  I will update this evening on the verdit along with some photos.

[KAG]

Well the brisket was a hit.  There was no brisket left and plaenty of ham. ;D I have pictures but not sure how you post them.  Once again thanks to everyone who provide some advice.

[GusRobin]

Read this to learn how to post pictures:
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768